High fiber, high protein, low carbohydrate flour, sweetened liquid, sweeteners, cereals, and methods for production thereof

ABSTRACT

A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and/or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.

BACKGROUND OF THE INVENTION Field of the Invention

The present disclosure related generally to food products, and, more specifically to techniques to produce high fiber, high protein, low carbohydrate flour, cereals, sweeteners and a sweetened liquid derived from various substrate products.

Description of the Related Art

Over the past two decades, many countries have become very health conscious and have tried to eliminate poor nutritional elements from the everyday diet. This includes trans-fats, high cholesterol foods, high salt foods, sugar and starch (carbohydrates). This effort to “eat healthy” is in the media almost daily, and has received the attention and support of physicians, healthcare workers, educators, politicians and even the White House (Reference 1). These efforts have included increasingly demanding guidelines of nutrition for all age groups, including greater emphasis on improving school lunch programs and other institutional and commercial mandates. There is over-whelming support by healthcare professionals for increasing natural fiber and protein, while reducing starch and sugar (carbohydrate: CHO), calories and highly processed foods, all of which is critical in reducing obesity, diabetes, heart disease and cancer (References 2-7). Additionally, there is greater emphasis on plant-based protein which is far more sustainable and globally practical than large-scale production of animal protein. The push to reduce sugar, CHO and processed foods, while increasing vegetables, whole grains and natural lean protein has contributed to the shift in school food programs and many other modifications to the eating habits of many consumers. Despite these efforts, the majority of food produced commercially still contains high levels of CHO (starch) with low levels of natural fiber and protein, particularly in flour-based baked goods, that includes but is not limited to pastries, cookies, cakes, breads, pasta, pancakes, waffles, pizza crust, muffins, bagels, etc. Efforts to artificially supplement flour, bread or soft-baked goods with added fiber and protein have dramatically and negatively changed the taste and texture of the product, which is why the majority of consumers defer to traditional products, in spite of their questionable nutritional value.

There has been much focus on increasing natural sources of fiber, protein (specifically plant-based protein), while reducing carbohydrates (sugar and starch). In the U.S. and Canada there is increasing demand for natural products that are devoid of highly-processed, artificial, or engineered ingredients; these are referred to as “clean-label” products. Ultimately the challenge is how to get the majority of the population to eat healthier, recognizing that the majority of the population will chose to eat food (particularly soft-baked goods and pasta) that has the taste and texture they prefer, regardless of whether or not is it necessarily good for them. Most consumers prefer the taste and texture of traditional (e.g. low-fiber, low-protein, high starch, high-sugar & highly-processed) baked goods, pastries, cakes, cookies, breads, muffins, pastas, etc. The key challenge has been, and continues to be, providing the many types of flour-based foods that most consumers prefer to eat, but with significantly higher natural fiber and protein, coupled with reduced starch/sugar (CHO) and calories, but without compromising taste, texture, aroma and color that consumers prefer and demand from their favorite flour-based goods.

Additionally, the trend toward natural, organic, un-processed and non-genetically modified organism (GMO) food products—absent of artificial inputs and preservatives—has reduced the functional shelf-life of specialty and soft-baked goods, resulting in tremendous loss of product and revenue. For example, calcium propionate (Calpro) is added to flour to extend the shelf life of baked products from 3 days to between 10 and 14 days. Many other artificial preservatives are added in an effort to extend functional and practical shelf-life. Therefore, it can be appreciated that there is a significant need for a process that will generate ingredients to provide a natural way to extend the shelf-life of fresh-baked goods and have a tremendous impact on several specialty markets, particularly bakeries.

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWING(S)

FIG. 1 illustrates a table listing candidate substrate products usable in the conversion process described herein.

FIG. 2 illustrates a table and graph illustrating the characteristics of the inventive flour compared with all purpose flour and sprouted grain flour.

FIG. 3 is a chart illustrating the comparative levels of protein, fiber and sugars in the liquid portion of the inventive products.

FIG. 4 illustrates a process diagram as applied to wheat as a substrate.

FIG. 5 illustrates a process diagram as applied to malted grains or malted barley as a substrate.

FIG. 6 illustrates a process diagram as applied to rice as a substrate.

FIG. 7 illustrates a process diagram as applied to beans or legumes as a substrate.

FIG. 8 illustrates a process diagram as applied to root vegetables or tubers as a substrate.

DETAILED DESCRIPTION OF THE INVENTION

The present disclosure describes a process for the production of high fiber, high-protein, low-carbohydrate flour, cereals, sweeteners and a sweetened liquid derived from a variety of substrate products, including, but not limited to, grains, seeds, beans and legumes, and root vegetables and tubers. As used herein, the term “substrate” refers to the initial ingredient or ingredients that are used in the creation of the inventive flour. Thus, any and all varieties and species of modern, ancient and heritage wheat, grains, seeds, beans, legumes, tubers and root vegetables may all be considered substrates. As will be described in greater detail below, the characteristics of the inventive cereal, inventive flour, inventive sweetened liquid, and inventive sweeteners, depends on the selected substrate.

“Flour” is a generic term that describes a physical condition relating to the granular consistency and size of substance—both organic and inorganic. According to Webster's Dictionary, flour is both a noun and an adjective, citing “a product consisting of finely milled wheat; also: a similar product made from another grain or food product (such as dried potatoes or fish). It is also defined as a “fine, soft powder.” Wikipedia defines flour as “a powder or dust, made by grinding raw grains or roots and used to make many different foods.” Cereal flour is the main ingredient of bread, but flour is not limited to grains, seeds, cereals, etc. As used herein the term “flour” notes the finely milled consistency comprised of our inventive product and is not limited to wheat/grain-based substance to which the average consumer refers. The new type of flour prepared in accordance with the present disclosure is referred to herein as the “inventive flour.” The inventive flour has very different characteristics than wheat-based “all-purpose” baking flour that is currently available in grocery stores today.

Certain portions of the process bear some similarity to the preparation of grains for fermentation into beer and/or distillation into spirits or ethanol/alcohol. However, there are key distinctions between the conventional fermentation process and the inventive process described herein. Those differences result in dramatically different end products having dramatically different characteristics. Nonetheless, it may be helpful to explain the fermentation process so that the differences may become more clear.

The fermentation of grains into beer, and distillation of beer into higher-proof alcohol or spirits has been around since at least the first century AD. In modern times the fermentation and distillation of grain-based mash continues as the basis of the alcoholic beverage industry, as well as for industrial bio-fuel (e.g., ethanol) as an additive to gasoline and other industrial purposes. In all cases, the fermentation and distillation process generates a solid waste product known as “distiller's grain.” When dried, this is known as “dried distillers grain” or DDG. Whether produced from grain or corn, DDG has been used solely as an animal feed product, unsuitable for human consumption—especially DDG derived from corn-to-ethanol process.

Several efforts were made to improve the odor and texture of the fermented residues, particularly those based on wheat strains, with the goal of producing a potential human-grade food by-product (References 8-14). These attempts were generally unsuccessful since the process to produce ethanol employed powerful synthetic enzymes, yeasts; extreme pH and temperatures—all designed to maximize the conversion of starch to sugar, and then sugar into alcohol, with little interest or attention to the potential food product. Whether to produce bio-fuel (read ethanol), beer or spirits, the process is designed and geared toward fermented liquid and alcohol, not a food-based solids and liquids. Additionally, there has been little or no research on the potential quality and use of naturally saccharified grains, that have been carefully germinated, without any fermentation.

The proprietary process disclosed herein was derived from research and experimentation with processes and preparations of grain similar to those utilized by brewers and malters. However, instead of a process designed to produce fermented liquid, the focus was shifted to a process to develop new types of food products for human consumption that have unique enzymatic, nutritional and sensory qualities—without fermentation. The present process separates, converts and removes starch from grains, edible seeds, legumes and root vegetables that have high starch content to create a flour with high protein, high fiber, enzymes, macro & micro-nutrients, and low starch and reduced calories. This process distinctly differs from standard wet-milling processes generally used to prepare ethanol and it differs from standard malting industry, which is generally used to maximize the malting process for fermentation of beer or spirits with no concern for food. In addition, it is an all-natural process eliminating artificial enzymes, chemicals and harsh conditions (pH and temperatures) commonly used in alcohol production.

The process described herein is distinctly different from standard dry-milling processes generally used to process flour by milling whole, partial, sprouted or other-wise processed grains. This is because the process of the present disclosure is focused on dry-milling as only one step in a multi-phase inventive process. The present process utilizes controlled germination and natural conversion of grains and legumes so as to promote ideal conditions for the food and nutritional quality of the product. After controlled hydration, the converted grains and legumes are then either wet or dry-milled to expose the starch. These are then carefully processed at various temperatures during which endogenous amylases and added natural amylase (in the form of malted grains, seeds or legumes) are used to stimulate saccharification in order to convert the starches to complex sugars. Once complete, the carbohydrate-rich liquid is separated from the solids, which are then dried and milled into an inventive baking flour that is extraordinarily high in fiber, protein and extremely low in starch. The flour has a number of unique and valuable characteristics in in terms of quality, flavor, texture and aroma.

This inventive process is also distinctly different from standard malting processes generally used to prepare malted grains (malts) for fermentation and distillation to produce beer and spirits. Processing beer and spirits focuses on specific malting process to produce malted grains rich in amylase necessary for making beer and/or sprits with no regard for the food potential or quality of the wet distillers grain (WDG) or dried distillers grain (DDG). The focus is on fermentation and ethanol—not food. Additionally, the process of malting to produce malted grains has been limited exclusively to substrates (such as barley, wheat, oats, corn, rye, triticale, some rice, etc.) that are known to produce beer and spirits that are acceptable by the general public for consumption. Our inventive process is not focused on malting or malts to produce beer or spirits, but rather the controlled germination to produce unique food products.

This inventive process is also distinctly different from standard sprouting industry in which whole kernel of grains, rice's, beans and legumes are fully sprouted then milled into baking flour or used in other consumer products such as cereal. In these cases, the fully sprouted whole kernel is used to capture nutritional benefits of sprouting. However, the taste, texture, aroma of products using sprouted grains and legumes do not share the positive qualities of our inventive flour. These products are coarse, dense, waxy, bitter and lend a quality to products that consumers associate with “high-fiber, high-protein”. Often additional sweeteners and other additives are used to reduce the unpleasant taste and texture qualities of these products to make them more appealing to the consumer. However, these additives lend additional calories to the products as does the fact that all off the starch and carbohydrates remain. Our inventive process does not incorporate full sprouting, but rather controlled and limited germination. Additionally, we do not use the whole grain with all of its endogenous starch and carbohydrates, but rather our inventive process utilizes a gentle and multi-stage saccharification process to convert starch to sugars then separate this to produce a unique inventive flour extremely high in fiber, protein and low in starch, carbohydrates and calories. This inventive process naturally produces products that when used in freshly baked goods or as a cereal provide distinctly high qualities of flavor, texture and aroma, not seen with in other high-fiber, high-protein products.

Nor is this inventive process like the fractionated wheat or grain industry or process that are used to separate wheat (or other grain) bran, germ, protein and flour (endosperm) for use in food and dietary additives. In these cases, the goals is to separate the higher-value portion of the grain (germ, bran, fiber, protein, etc.) from the lower value starch. The higher-value products are used for food-specific uses, and the lower-value starch is milled into all-purpose flour. However, the taste, texture, aroma and baking qualities do not share the qualities of our inventive flour. The fractionated products are coarse, dense, waxy, bitter and lend a quality to products that consumers associate with “high-fiber, high-protein”. Often additional sweeteners and other natural and synthesized additives are used to reduce the unpleasant taste and texture qualities of these products to make them more appealing to the consumer. However, these lend additional calories to the products. Nor do these products increase the shelf-life of natural soft-baked goods. Our inventive flour is not bitter and baked goods using our inventive flour are not dense, coarse, waxy, etc. Other than a slight darkening of the soft-baked goods, they remain light, fluffy, sweetly aromatic with enhanced flavors. Consumers do not detect the negative characteristics associated with “high-fiber, high-protein, reduced-calorie” products. This is because our process uses a unique and hereto undiscovered process for carefully and naturally converting ancient, heritage and modern grains, seeds, beans and legumes to produce products that have a unique characteristics and qualities. In addition, the conversion and saccharification process can be applied to tubers and root vegetables as well. In all cases the products exhibit unusually high qualities for taste, texture, aroma, as well as natural extension of shelf-life for baked goods.

To date, testing and verification of these processes, products and nutritional benefits have been limited to small-scale production, commercial testing and personal use. However, one skilled in the art can appreciate that the processes described herein are readily scalable to large-scale commercial production levels.

This proprietary process and methodology has been accomplished (with product-specific variations) with various varieties of wheat, rice, beans, legumes and root vegetables and are adaptable to many other ancient, heritage and modern grains, seeds, legumes, root vegetables and tubers. This process or minor modification thereof, can be used to create “inventive flour”, “inventive sweetened liquid”, “inventive cereal” and “inventive sweeteners” from many different initial substrates. These substrates include, but are not limited to, those listed in a table illustrated in FIG. 1 . To support the proof of concept, the disclosed process has been applied to Soft White Winter Wheat, Hard Red Wheat, Brown Rice, Jasmine Rice, White Jasmine Rice, Great Northern White Beans, Lentils, Carrots and Russet Burbank Potatoes. The description of this process is provided below.

Carbohydrate in grains comes in two forms, starch, which is a metabolically available source of energy for humans, and fiber, which is not metabolized by humans. An important difference between them is that starch has chemical bonds between the sugars that can be hydrolyzed to monosaccharides by human enzymes (and thus, the sugars can be used for energy) while the bonds between the sugars in fiber cannot be hydrolyzed by human digestive enzymes.

For comparison purposes, the characteristics of the inventive flour are compared with conventional flour manufactured from a sprouted whole kernel wheat and with a widely available commercial all-purpose flour (APF) from the local grocery store as the representative common store-bought flour for most baked goods. In a recent production run, the sprouted whole kernel wheat and the inventive flour were both produced from soft-white winter wheat. The inventive flour contained approximately 23% protein (230% of the protein found in the APF), 46% fiber (1500% of the fiber found in the APF) and 8% CHO (9% of the CHO found in the APF) as illustrated in a table in FIG. 2 . The same data is also illustrated in graphical form in FIG. 2 . These are composition metrics that have never been observed previously in any flour. The percentages of protein and fiber may increase further depending on the specific variety or type of substrate used. For example, a wheat variety (such as hard red) or bean that has a starting protein level higher than soft white winter wheat, will result in even higher protein and fiber content.

In a typical baking process, displacing 50-100% of standard wheat baking flour (APF) with the inventive flour provides substantially higher fiber and protein, and reduced starch and calories without significantly changing the taste, texture and aroma of the baked product, and in many cases, improves the quality, taste and texture. In no case does the use of the inventive flour result in the rough, waxy, coarse, dense and dry texture and unappealing taste qualities associated with many “high-fiber” and higher-protein baked products. Additionally, the process disclosed herein can produce and provide increased nutritional and dietary advantages to pet food (e.g., dog, cat and equine food), particularly on a breed and performance-specific basis, through the addition of the inventive flour derived from selected and blended substrates.

Further, the present disclosure describes a process for making a sweetened liquid that is high in CHO (maltose and other complex sugars depending on the selected substrate), and moderate levels of protein and fiber which is suitable for energy drinks, smoothies, nutrition bars, protein bars and other products. This liquid can be reduced to thick syrup, with toffee-like consistency, or a solid which can be ground into powder to produce a crystalline sweetener.

If one takes the mash that has been treated to remove the starch (through Step 7 in Process I, below) and dries the mash, the resulting material can be either ground to produce the inventive flour or used as a naturally sweet granola type “breakfast” cereal or made into snack bars that are high in fiber, protein, nutrients and low in starch (but contains some maltose and other complex sugars depending on substrate).

The same basic procedure has been used for multiple varieties of wheat (soft white, hard red, durum), rice (white, jasmine and brown), beans and legumes (Northern White Beans, Lentils, Peas), with substrate-specific adjustments in incubation times and temperatures to produce the inventive flour from these substrates in proof of concept preliminary laboratory production experiments. Further, carrots and potatoes (tubers and root vegetables) have been grated and treated with the amylases to produce the inventive flour and inventive sweetened liquid in proof of concept laboratory-scale experiments. Thus, we have demonstrated the versatility and breadth of this innovative technique for reducing starch in these substrates and thereby producing the inventive flour that is enriched in proteins, fiber and other nutrients, as well as unique qualitative characteristics of taste, texture, aroma etc. There is no evidence to suggest that this process cannot apply to virtually all such substrates including all ancient, heritage and modern grains, seeds, beans, legumes, tubers and root vegetables.

Composition of the Inventive Flour and Inventive Sweetened Liquid

Analysis of the composition of the inventive flour produced from soft white winter wheat by a contract food analytical laboratory is shown in the table of FIG. 2 . Again, we have use APF white flour as flour that represents common grocery store products that can be purchased today. These data are representative of the inventive flour (derived from Soft White Wheat) analysis and have been reproduced in other such analyses. It should be noted that using higher-protein substrates, such as hard red wheat or legumes will result in higher protein content of both flour and liquid.

Along with the “eat healthy” attitude in the USA is the “live healthy” attitude that brought the triathlete and extreme exercise philosophy. This active exercise lifestyle requires energy drinks to maintain the fluid, carbohydrate (CHO), protein and fiber levels to support the extreme endurance requirements. Additionally, the strong recommendations for whole, unprocessed foods rich in natural plant fiber and protein compliment this trend. The sister product of the inventive flour process is a high-CHO liquid with moderate levels of protein and fiber, ideal for energy and performance drinks that has the much-needed energy and nutritional elements to support the extreme energy demands of these athletes. The term “inventive sweetened liquid” as used herein refers to the liquid extract that results from the processes described herein. While many of the available energy drinks today are a simple mixture of water, some added electrolytes and processed sugar, the inventive sweetened liquid is a completely natural product with no artificial additives and greater nutritional value. Depending on the selected substrate and the selected process, the inventive sweetened liquid extract made from a starch containing substrate, such as grains, beans, legumes, or root vegetables/tubers, will have varying percentages of protein, fiber and sugars. The inventive sweetened liquid derived from soft white winter wheat has approximately 3-7% protein, 1-5% soluble fiber and 60-70% sugars. The chart of FIG. 3 illustrates an example composition of protein, fiber and sugars in the inventive sweetened liquid derived from a soft white winter wheat substrate product. It should also be noted that the separation process can be varied to allow for higher or lower amounts of transferrable protein and fiber. The sugars will remain constant.

Example Embodiments of the Disclosure

The following is a detailed description of the process and procedure used for soft white winter wheat and hard red wheat. In addition to the description for wheat, the detailed description includes the process and procedures for rice, beans and lentils; as well as carrots and potatoes (with variation that does not include the controlled germination). Soft White Winter Wheat was chosen as the primary substrate for its superior food-grade quality, high starch content and local availability. The processes described will generally work on any edible ancient, heritage or modern grain, seed or legumes, so long as the seed, grain or legume has process-specific characteristics. For example, the grains, seeds legumes can undergo a natural germination cycle that can be naturally stimulated in a specific environment; at a specific temperature over a specific period and that this controlled germination stimulates the natural production of enzymes as well as other endogenous and native transformations. Although a root vegetable (e.g. potato or carrot) is not germinated in the manner described above, these tubers can go through the saccharification process to remove the starch to yield concentrated protein, fiber and micro nutrients providing unique and specialized properties as a result of this process.

Base Requirements, Information & Assumptions

-   -   Wheat is measured in bushels. Each bushel weighs approximately         60 pounds at approximately 13.5% moisture. There are         approximately 33.3 bushels per ton.     -   Premium Malted Barley is rated “malting-grade”. There are         approximately 48 pounds per bushel of barley. There are         approximately 42 bushels of barley per ton. Barley is measured         in tons. Un-malted barley can be fully malted, or it can be         purchased already malted, graded and certified.     -   No. 1 quality soft white winter wheat should be used with a         minimal amount of dirt, straw or other non-kernel contaminates.         The grain should be sourced from reputable suppliers who provide         top-grade sorting, cleaning and packaging.     -   Premium quality malted barley should be used with a minimal         amount of dirt, straw or other non-kernel contaminates. This         should be sourced from reputable malt suppliers who provide         top-quality product that has been fully tested and certified.     -   Any other grains or legumes should be rated No. 1 top quality,         having been sourced from reputable suppliers who provide         top-grade sorting, cleaning and packaging with a minimal amount         of dirt, straw or other non-kernel contaminates.     -   Several versions of the inventive flour are disclosed. The         process for Versions A and B is the same except for a difference         in a rinsing process. Version A inventive flour has a lower         carbohydrate content than Version B inventive flour because         Version A mash is rinsed with additional water to remove         residual sugars. With the different rinse processes, the         inventive sweetened liquid from the different versions are also         slightly different. Version A inventive sweetened liquid has a         slightly higher carbohydrate value than Version B inventive         sweetened liquid. Version C inventive sweetened liquid uses a         different milling process. The different versions will be         discussed in greater detail below. FIG. 4 illustrates the         process as applied to wheat.

It should be noted that the inventive flour differs in weight from standard all-purpose flour (APF). As a general comparison, APF and whole grain flour (WGF) is ˜154 grams per cup. Inventive flour Version A (rinsed) flour is ˜106 grams per cup and the inventive flour Version B (unrinsed) is ˜126 grams per cup. However, when properly used, the inventive flour displaces standard APF by volume, not weight. For example, if there is a soft-baked product requiring 2 cups of APF, then 50% of the APF (1 cup) will be displaced with the inventive flour (1 cup).

Regarding the question of ratio from whole kernel to processed inventive flour: the approximate ratio of whole kernel wheat to inventive flour is as follows:

-   -   a. Inventive Flour, Version A (Rinsed) 106 grams/cup: 10 pounds         of whole wheat produces approximately 4-4.5 pounds of the         Inventive Flour, Version A (rinsed) or approx. 5-5.5 pounds of         the Inventive Flour, Version B (unrinsed). This has the         effective equivalent of 5.9-6.6 pounds per volume weight of         Version A (rinsed) and 6.25-6.9 pounds of Version B (unrinsed)         as compared to standard flour. This is because inventive flour         displaces regular flour by volume, not weight. Because the         weight to volume ratios is significantly less for the inventive         flour than standard flour, this must be factored into the         calculation of utilization values.     -   b. The weight to volume is less given the starch content of the         whole germinated grain kernel is 52%, and the process converts         approximately 92% of the starch to complex sugars, which are         then removed from the inventive flour.         Process 1 (See FIG. 4 )         Inventive Flour Process Using Grain (Versions a & B) Using Soft         White Winter Wheat & Malted Barley:         Step 1—Cleaning the Grain to Remove Debris & Contaminants     -   a. Utilize clean, No. 1 soft white wheat with no evidence of         field sprouting. This should be thoroughly sorted and cleaned by         the supplier to remove any residual dirt, debris, etc. However,         the quality of the final product may vary slightly as part of         the process plant's equipment and pre-cleaning process.     -   b. Immerse the wheat for approximately five minutes in a mild         Chlorine solution (70-100 ppm active ingredient) in order to         kill most adhering bacteria, toxins or residual contaminants         that are naturally present in grain or surrounding material.     -   c. Rinse wheat with clean water and test so that no residual         Chlorine remains.     -   NOTE: The optimum Chlorine ppm appears to be 75-100 ppm, but         other concentrations may be acceptable.         Step 2—Pre-Soaking Wheat     -   a. Pre-soak wheat in a clean water solution, making sure it is         completely submerged for a total of 10-14 hours at 55-70° F. to         stimulate initial germination. For the purposes of this process,         the soaking time was 12 hours and the temperature used was         65° F. for germination. Flush water and re-submerge wheat with         fresh water every 2-5 hours, gently stirring the wheat upon         water changes to ensure oxygenation and equalization of         temperature and solution. Ideally this should include 3 complete         water-change cycles.     -   b. Maintain relatively constant temperature throughout the         soaking period/immersion period. In addition, gentle mixing or         stirring should be introduced to ensure proper oxygenation and         to prevent “hot spots.” To maintain temperature, cycling fresh         water through this cycle may be required. Other mechanical         temperature control mechanisms may also be utilized.     -   NOTE: At this stage fortifying the pre-soak water         solution/medium with iron, or other water-soluble minerals,         salts, vitamins, or nutrients can be added in order to enhance         the grain and final product nutrient content. The soaking grain         will absorb a portion of those water-soluble nutrients. This         process provides the potential for customizing the nutritional         properties of the end product and develops the possibility of         novel/customized nutraceutical products and ingredients.         Step 3—Germination     -   a. During the final germination phase, the wheat is no longer         submerged in water, but is rather rinsed to maintain full         hydration. The water is drained, while keeping the wheat         hydrated with water rinses every 2-4 hours with gentle mixing in         a covered container. As an alternative, the hydrated grains can         be spread out to a consistent depth of 1-2″ in stainless trays,         and then sprayed frequently with cool tap water (60-65° F.) and         covered with a moist cloth, although the final process will be         determinant on the scale of production. If small portions of         grains are being germinated, for example, less than 10 pounds at         a time, the hydrated wheat can be held in a container at a depth         of up to 12-16″, so long as the pile is rinsed with cool water         and gently stirred on a regular basis. Frequent rinsing and         draining of the water every 2-4 hours prevents “drowning” the         wheat. At this point none of the wheat should be fully submerged         in water. The hydrated wheat must be occasionally mixed to         ensure proper oxygenation and to prevent “hot-spots,” while         maintaining consistent hydration and temperature. During this         period it is imperative to maintain cleanliness and general         temperature control to ensure consistent germination and         minimize chances for contamination and excess sprouting which         will adversely affect the quality and taste of the final         product. It should be noted that this process is for controlled         germination not fully sprouted or malted grains. The controlled         and limited germination of the present disclosure provides         unique nutritional, textural and taste qualities non-experienced         with fully sprouted or malted grains.     -   b. The germinating grain must be washed/flushed and rotated         periodically throughout the germination period to provide         consistent temperature control and thorough hydration throughout         the batch. This also provides a consistent temperature         throughout the batch, while counteracting the natural         respiration process that will generate heat or “hot spots.” This         rinse may contribute the fact that the high-fiber flour lacks         the “bitterness” that is associated with other high-fiber         products, although this has yet to be determined.     -   c. Typically, adequate germination occurs within 12-24 hours         after the initial 12-hour soaking/submersion phase, depending on         wheat, temperature, humidly, elevation, etc. Lower temperatures         may result in a longer germination period. The warmer the         condition, the faster the germination, although temperatures         greater than 74° F. are not advised. Careful monitoring at this         stage is critical so as not to go beyond the initial batch-wide         germination to the point where 1) the average spout tails or         acrospires become longer than ¼-⅓ the length of the         seed—although a percentage will be at ⅓ the length since it is         impossible to control absolute uniformity. In a small portion of         the pile, the early “bud” may only start to be visible in some         of the kernels. The goal is to obtain a germination stage that         is consistent and average throughout the pile. In some         applications, one skilled in the art may permit the acrospires         become approximately the length of the seed. However, there is a         point where longer germination periods will begin to affect the         taste of the substrate product. This can vary from one substrate         to another.     -   At no point should the grains be taken to full sprouting or         malting. Should this happen the quality of the batch is         adversely affected as the final product will have a “dirt-like,”         “bitter,” or “grassy” taste. Research has confirmed that initial         germination is important to strike a balance between amylase         production while maintaining the favorable taste quality and         protein content of the grain, particularly since fermentation is         not a goal. It should be noted that virtually no prior research         has been done to show the potential or benefits of controlled         germination for the purposes of producing superior food         products. The ideal condition of initial germination is when the         hull has opened and the first signs of the germinating “bud”         occurs and the acrospires has grown to a length no longer than         ¼-⅓ the length of the kernel.     -   d. During this phase, cleanliness and quality control is         critical to prevent the contamination from microorganisms or         toxins. Malt houses go through these steps but are not as         concerned about some of the environmental conditions that         concern us, since sprouted grains intended for malting are first         dried to stop further sprouting and enzymatic production, then         roasted at much higher temperatures since they are intended for         fermentation, not food production. Malting houses often roast         the grains (after the initial drying) at temperatures exceeding         200° F. or higher to produce darker barley desired in many         beers. This will kill off any contaminating microorganisms. The         process of the present disclosure does not use a         high-temperature heat process, since this may alter the         nutritional value of the products and may introduce tastes that         are not intended for our final product. The “cooking” process         includes a denaturing and pasteurization stage. The germinated         grains are dried at a temperature of 110° F. in order to put the         kernel into dormancy without denaturing the activated enzymes,         particularly the β- and α-amylase. Once the kernels are dried         and the activated enzymes are put into dormancy, the kernels         continued to be dried at a temperature of 120-125° F. to a         moisture content of 7-10%     -   NOTE: The exception to this rule is Version C which utilizes         malted wheat as a substrate material (see details under         inventive flour Version C).         Step 4—Preparing the Malted Barley Amylase     -   a. Utilize clean, #1 or highest premium pale malted barley from         a reputable supplier. No barley that has been roasted to a         darker color should be used as it will affect the color and         flavor. This must be brewer's grade malted barley.     -   NOTE: Although illustrated in FIG. 4 as Step 4, those skilled in         the art will appreciate that the amylase preparation can occur         at any time prior to the introduction of the amylase in Step 6         below.     -   Malting the barley from scratch is also an option, but not         necessary since brewer's-grade malted barley is standard amylase         and has the incumbent quality control.     -   b. Mill the malted barley into the consistency of “bread-grade”         flour. This will provide the β- and α-amylase for the         saccharification process for starch to sugar conversion.     -   c. The ideal ratio of malted barley is 8-10% barley to 92-90%         wheat measured on a dry weight, i.e., before the hydration of         wheat. For example, if 10 pounds of dry wheat is being prepared,         then mill up to 1 lb. of malted barley.     -   NOTE: Those skilled in the art will appreciate that the         percentage of malted barley could be as low as 5-7%, but this         remains to be validated and the benefits of a lower percentage         quantified. Those skilled in the art will appreciate that the         amount of barley (or other amylase source) can vary based on the         characteristics of the substrate (e.g., wheat versus potatoes         versus beans). The amount of barley (or other amylase source)         could vary in a range of 5%-50% (on a dry weight) of the amount         of substrate.     -   d. In applying the malted barley flour as part of the process,         take malted barley and dry mill into a fine bread flour         consistency; sift it through a fine flour sifter to remove         hulls, sprout tails and other particles and to yield a finely         dispersed barley flour. To the suspension of milled, germinated         grain, add 10% dry milled barley flour in ⅓^(rd) increments at         15 min intervals. For example, for 30 pounds of milled,         germinated grain, you would add 3 pounds of malted barley powder         in 3 separate 1-pound increments. After the initial         low-temperature “dough-in” (110-115° F.) of the mash, the mash         temperature is increased to 134-135° F. and held for 1 hour with         constant gentle stirring, during which the malted barley flour         is added every 15-minutes in ⅓ increments after the initial 15         minute period. After the barley flour is introduced, the mash         temperature is slowing increased to 150-160° F. and held for 45         min. Finally increase the temperature to 200° F. for 10 min to         pasteurize the mixture (killing any organisms that may reside in         the grain and denature any residual enzymatic activity to stop         the saccharification process.         Step 5—Milling

The milling process can be a wet milling or a dry milling process, each of which is described below.

Step 5a—Fracturing, Tearing or Shearing the Germinated Grain: Wet-Mill Option 1

-   -   a. After cleansing, hydration and germination is complete, the         wheat hull must then be fractured or sheared in order to expose         the inner-grain to the native and added β- and α-amylase during         the cooking process. The process must mechanically cut the         hydrated and germinated grain. Hydrated and germinated wheat is         quite resilient and standard mechanical presses may not work.         The key is to expose the kernel without completely pulverizing         the grain. If the grain is too pulverized before the cooking         process, particles may become so fine that it is difficult to         screen or separate them from the sugar solution following         saccharification.     -   NOTE: Currently this wet-milling or fracturing process has been         accomplished by using a die-head-type meat grinder, using a         two-stage number 7 (7 mm) die-head and then a number 4 or 5         (4-5 mm) die-head. This mechanically cuts the germinated grain         without pulverizing the grain. This type of grinder does leave a         small percentage of whole seeds, even using the 2-stage process,         thereby artificially increasing the starch content in the final         product. To date it appears that running a two-stage process         using a 7 mm and 4-5 mm die-heads works well, although         alternative means and equipment for the wet-milling stage may be         applied to ensure 100% of kernels are fractured. Large batch or         industrial-scale process plant can readily employ commercial         tools, such as a specially designed dual corrugated         rolling/crushing mill that has been specifically designed for         hydrated wheat—one that will expose the kernel without undue         pulverization. Another option is to utilize a dry-milled process         for cracking or fracturing the grain (see below).         Step 5b—Fracturing the Germinated Grain: Dry-Mill Option 2     -   a. After cleansing, hydration and germination is complete, the         wheat hull must then be fractured or sheared in order to expose         the inner-grain to the native and added β- and α-amylase during         the cooking process. The hydrated and germinated grains are         dried at a temperature of 110° F. in order to put the kernel         into dormancy without denaturing the activated enzymes,         particularly the β- and α-amylase. Once the kernels are dried         and the activated enzymes are put into dormancy, the kernels         continued to be dried at a temperature of 120-125° F. to a         moisture content of 8-10%. The germinated grains are then         dry-milled in a grain cracking mill set to approximately 0.25 or         similar setting to ensure the complete fracturing of all dried         germinated grains. The results of the dry-milled product have         been excellent with consistent results in producing the         inventive flour.         Step 6—Cooking the Wheat/Barley Mash:     -   a. Heat the water to 110-124° F. prior to adding the fractured         hydrolyzed wheat. The volume of water should be 1-1.5 quarts of         water per 1 pound of dry wheat depending on the desired         thickness of the mash. In an exemplary embodiment, 124° F. was         selected and a water to dry wheat ration of 1.25 quarts of water         per 1 pound of dry, cracked wheat. The objective is to have a         thick mash similar to a thin or “watery” oatmeal cooked cereal.     -   b. Dough-In phase: At 124° F. add the wheat and mix thoroughly.         Introducing the cooler wheat, will reduce the entire mash         temperature to approximately 104-114° F. Cease any heating and         let the mash sit for approximately 30-45 minutes with occasional         or constant gentle mixing to ensure the complete saturation of         starch within the water & mash. After the first 20 minutes, it         may be necessary to reheat the mash to approximately 104-114° F.         should the temperature drop below 95° F.     -   NOTE: At all stages of heating, it is critical to ensure that no         scorching occurs to the mash. Overheating and scorching tends to         darken the color and could ruin the aroma and flavor of the         product.     -   c. β-Amylase phase: After the dough-in phase, raise the         temperature of the mash to 133-136° F. and hold for 15 minutes         gently stirring constantly. In an exemplary embodiment, 134° F.         was used for the β-amylase phase. After the first 15 minutes add         ⅓ of the malted barley flour, making sure that it is thoroughly         mixed. Add this by sifting the barley flour into the mash while         gently mixing it into the mash. Use a fine screen sifter to         ensure the residual malted barley spout tails are prevented from         being mixed with the mash. This will help to prevent a bitter         taste to the product. Ensure that there is a complete mixture of         the amylase flour within the mash and that the barley flour does         not congeal or “dough-up” into non-mixing nodules. After each         15-minute interval, add an additional ⅓ of the malted barley         flour following the same application process and protocol as         before. After 15 minutes of constant gentle stirring, add the         final ⅓ of the malted barley flour, following the same         application process and protocol as before. This phase optimizes         the β-amylase conversions.     -   d. α-Amylase phase: At the end of the β-amylase phase, increase         the mash temperature to 155°-160° F. In an exemplary embodiment,         a specific temperature of 155° F. was used. At this point hold         the temperature of the mash steady for 35-45 minutes with         constant, gentle stirring/mixing. Gentle mixing ensures constant         temperatures throughout the mash, without stressing the solids.         As all of the Malted Barley flour has already been added, the         temperature range in this step activates the α-Amylase that         resides in both the malted barley flour and the germinated         wheat. It also optimizes the α-amylase conversions and maximizes         saccharification of starch to sugar conversion, particularly         given the β-amylase preparation & conversions.     -   e. The “Double Amylase” treatment: An optional modification to         the procedure is to add the malted barley powder in 2         increments. During the saccharification process, starch is         degraded to monosaccharides, disaccharides and trisaccharides.         As the concentration of these digestion products increase in the         mash, they inhibit the amylases activity, so removing these         saccharides improves the saccharification process. Thus, in step         c (above), a total of 15% by weight portion of malted barley         flour is added in 2 increments of 10% malted barley flour and 5%         malted barley flour, with the temperature and incubation time         the same as described, but without the final 200° F. step. Then         the mash is pressed to separate the liquid and solid phases. The         solid phase is re-suspended in water, as described in step 2,         and the temperature is brought to between 150-160° F. The second         half of the additional 5% by dry volume of malted barley flour         as added to the mash and incubated at 150-160° F. for 45 min,         then increase the temperature to 200° F. for 10 min to         pasteurize the mixture (killing any organisms that may reside in         the grain), kill residual enzymatic activity and stop the         saccharification process. The mash is pressed again, combining         the liquid phases as described above. The solid phase is dried         as described in step 4.     -   f. Denaturing the Amylase & Pasteurizing phase: The wheat/barley         mash containing the active enzymes must be denatured and         pasteurized.     -   After the 45-minute α-amylase stage is complete, slowly heat the         mash to 198°-200° F. while stirring constantly. This will ensure         a constant temperature throughout the mash and prevent         scorching. As the mash temperature rises, the final         saccharification will occur up to approximately 175° F. Heating         the mash to 198°-200° F. will denature any remaining amylase, as         well as pasteurize the mash to destroy any bacteria of toxins         that may have contaminated the product as a result of         preparation, germination or handling.     -   h. Once the mixture reaches a 198°-200° F. as a constant         throughout the mash, hold this temperature for 5-10 minutes then         stop heating and let the mixture set for a cool down period to a         safe handling temperature of approximately 125°-135° F.         Periodically mix the mash throughout this cool-down stage.         Step 7—Separation of Liquid (Inventive Sweetened Liquid) from         Solids:     -   a. At this stage, the separation methods will make it possible         to control the composition of the final flour product to         specific specifications, depending on the respective content         requirements of the final solid and inventive sweetened liquid         products.     -   b. A sequentially finer mesh screen will proportionately         decrease the solids that pass through with the liquid and will         impact the final mass and characteristic of the flour. If         additional pressure is applied in the separation process, this         will also affect the final product characteristics. In addition,         continuous flow centrifugation may be useful. The final process         can be modified to achieve the desired output for specific         versions of the inventive flour and inventive sweetened liquid.     -   c. Once the pasteurized mash has cooled down to an acceptable         handling temperature, separating the liquid from the mash can be         accomplished in any number of ways depending on the size and         scale or the production/operation. These can include:     -   i. Screened press     -   ii. Solid/Liquid Separation by Centrifugation     -   iii. Solid/liquid pump separator or stillage de-watering         equipment         Step 8—Preparing the Liquid Inventive Sweetened Liquid     -   a. The inventive sweetened liquid that is separated from the         solid processed substrate will have a varying consistency,         depending on the thickness of the mash prior to separation.         Typically, it has a consistency similar to syrup. It is         comprised of a solution of water containing sugars (mono- di-         and tri-saccharides), protein, soluble fiber and micronutrients.         These solids will settle or stratify if left sitting undisturbed         for a period of time. The inventive sweetened liquid has a         pronounced sweetness to the taste along with a slight malted         flavor mixed with the taste of sweet, freshly baked bread.     -   b. This liquid can be processed to reduce weight and volume by         heating the solution in order to remove water or by vacuum         evaporator or a microwave evaporator. Depending on the amount of         water removed, this can produce a consistency of a very heavy         syrup or honey, a thick caramel, or an extremely thick         taffy-like consistency.     -   c. If all the water is removed from the liquid phase, a solid         that is similar to hard candy is produced, after which it can         then be ground to into smaller crystals or sugar-like powder.         The solid has a very pleasant and relatively mild sweetness with         other pleasant residual flavors associated with the protein and         fiber. At the caramel and solid phase there is no further         stratification or separation of the non-sugar solids.     -   d. In all instances the end product will contain mono-, di- and         tri-saccharides (mostly maltose), fiber and protein along with         other micro-nutrients. The final moisture content depends on the         degree of reduction/evaporation.     -   e. The rinse water that is captured as part of producing Version         A Flour contains a 3-5% solution of maltose sugar. This can be         distilled down to a solid crystalline sugar that is extremely         sweet and quite flavorful.         Step 9—Preparing the Inventive Flour Version A     -   a. Inventive flour from Grain, Version A is flour that is         extremely high in fiber by volume (46%), high in protein (24%+)         by volume, with significantly reduced/minimal starch (8%),         calories and sugar. It is neutral in taste and aroma.     -   b. Once the liquid is separated from the solid, as described in         Process 1, Step 7 above, the remaining solids are thoroughly         rinsed with water to remove residual sugars and other         non-adhering fractions flushed off through a fine mesh screen.         The goal is to retain a solid that has maximum fiber and protein         and minimal starch and sugars.     -   c. Once the rinse is complete, excess water is removed from the         solids by either a screen press or a solid/liquid separation         centrifuge.     -   d. The remaining solids are completely dehydrated to         approximately 7-10% moisture at a temperature of 115°-135° F. A         lower temperature prevents caramelization and darkening of the         solids and resulting flour. In an exemplary embodiment, 135° F.         was used for the first 8 hours, and then 115° F. for the         remaining 6-8 hours. Actual drying time will vary depending on         the dehydrating equipment and moisture content of the solids, as         well as other variable conditions such as ambient temperatures,         humidity and elevation. In all cases, the final product should         be dried until the desired moisture content (7-10%) is achieved.     -   e. Once dried, the solids can be milled to “pastry-grade” or         extra-fine grade flour, at which time it can be packaged, stored         and shipped.     -   NOTE: Milling the product to a very fine pastry-grade         consistency flour has shown to provide the best mixing         characteristics in displacing standard all-purpose flour.         Step 10—Preparing the Inventive Flour Version B     -   a. Inventive flour from Grain, Version B is made by exactly the         same protocol as Version A (above), with the following         exception: after separation of the liquid and solid phases         (Process 1, Step 7, above), the solid phase is not subjected to         an additional water rinse to remove residual carbohydrate,         protein, fiber and micronutrients (Process 1, Step 9, above).         The liquid phase and solid phase are process as described in         Process 1, Steps 8 and 9, respectively. The resulting liquid         phase is slightly lower in carbohydrates and micronutrients         while the solid phase, when ground to inventive flour, is         slightly sweeter. It is a richer flour than Version A and is a         superb enhancer of flavor, aroma and texture, particularly when         used in higher percentage of flour displacement (up to 100%) in         baked products.         Process 2 (See FIG. 5 )         Preparing the Inventive Flour Version C     -   We tried fully-malted Soft White Winter Wheat in two forms. Form         1 was a commercially purchased malted Soft White Winter Wheat         and the other form was our own fully-malted Soft White Winter         Wheat that we malted ourselves. This is in contrast to the         standard germinated wheat/grain process. In both cases the         malted wheat was put back into dormancy and properly dried to         prevent denaturing of the amylase enzymes produced in the malted         grain. Following the same process and procedures described in         Version A and Version B (see above) we used the dry-milling         process (described in Process 1, Step 5b) to crack the grain         prior to creating the mash and “dough-in” for the “cooking” and         saccharification process. Alternatively, a wet milling process         may be used on the malted wheat as described in Process 1, Step         5a. We added the 10% malted barley flour to assist in the         saccharification as well as to provide a standard template for         comparison and measurement of our product—both the inventive         flour and the juice and sweeteners. We found that our inventive         process produces a high-quality flour and juice, but the taste         profile of the inventive flour using malted wheat was slightly         different than our standard inventive flour using germinated         wheat. There was no bitterness to the flour but it added a         slight “malty” taste to the soft-baked goods, which may or may         not be a desirable outcome. This confirmed that our inventive         process is unique and can be applied to a wide range or grains         in all forms including fully-malted grains. The inventive flours         have many advantages, but that using our germinated process         produced the most superior, neutral-tasting product. However,         should a more pronounced taste profile be desired, fully-malted         wheat can be used.     -   Additionally, in order to determine whether or not the process         applied to Soft White Winter Wheat could be used for other         substrates listed in the table of FIG. 1 , proof of concept         laboratory scale experiments were performed on another grain         (rice), legumes (beans and lentils) and root vegetables (carrots         and potatoes). In all cases, with certain substrate specific         variations as noted below, the process proved successful in         producing inventive flour and inventive juice.     -   As discussed above with respect to FIG. 4 , the amylase         preparation (Step 6 in FIG. 5 ) can occur at any time prior to         the introduction of the amylase in Step 7 of FIG. 5 .         Process 3 (See FIG. 6 )         Inventive Flour Process Using Rice (White, Jasmine & Brown)     -   The inventive flour process can also be applied to rice, such as         White, Jasmine, and Brown Rice. This process can be applied         (with substrate-specific variations) to any variety of rice         including glutinous and non-glutinous varieties, thereby         producing unique and hereto undiscovered flour and liquid         products.     -   The process for making rice inventive flour and inventive         sweetened liquid is the same as that described for Process 1,         Version A with rice as the substrate instead of wheat, as shown         in the process diagram of FIG. 6 . Although Version A is         produced in the exemplary embodiment described herein, the         process for making Version B of the inventive flour with rice is         the same as that described for Process 1, Version B with rice as         the substrate instead of wheat, as shown in the process diagram         of FIG. 6 .     -   A few noteworthy comments include:     -   a. The previous processes described the use of malted barley as         the amylase source. In the present process, it is possible to         utilize malted barley, malted rice or other products as the         amylase source. If malted rice is used, the percentage of malted         rice will likely be around 20% as measured on a dry volume         basis, i.e., before the hydration begins. Those skilled in the         art will appreciate that the time and temperature of the         activated β-amylase and α-amylase can be optimized through         testing. If malted rice is to be used for the amylase, then a         similar procedure for fully sprouting, malting, drying and         milling the malted rice into a flour to be blended with the         other substrates as a non-barley option can be used. Those         skilled in the art will appreciate that the specific time,         temperature, and process can be varied to optimize the         end-products and characteristics. It may be that a higher         percentage of the rice amylase will have to be used as the         blend—possibly 20% by dry ratios. Variation in the process can         improve the enzymatic conversion and optimum amylase production         for several varieties of rice to select the best one for a         particular end product and application. It is also probable that         there are variations depending on the particular strain for         rice. It may be practical to use a blend of malted barley to         assist in the saccharification process.     -   b. Fracturing, tearing or shearing the germinated grain (Step         5). After cleansing, hydration and germination is complete, the         rice hull must then be fractured or sheared in order to expose         the inner-grain to the native and added β- and α-amylase during         the cooking process. The process must mechanically cut the         germinated grain. Hydrated and germinated rices each have their         unique qualities per variety. For example, the white rice had a         dramatically different consistency than the brown rice. The best         ways to prepare each of the hydrated and germinated rice grains         can be readily determined by those skilled in the art. The key         is to expose the kernel without completely pulverizing the         grain. It is likely a dry-milled process similar to cracking the         germinated wheat will provide distinct advantages. However,         those skilled in the art will appreciate that Step 5 can be         implemented using wet milling or dry milling as discussed above         in Process 1, Steps 5a and 5b, respectively.     -   As discussed above with respect to FIG. 4 , the amylase         preparation (Step 4 in FIG. 6 ) can occur at any time prior to         the introduction of the amylase in Step 6 of FIG. 6 .         Process 4 (See FIG. 7 )         Inventive Flour Process Using Legumes (Lentils) & Beans (Great         Northern Beans

FIG. 7 illustrates the inventive flour process to demonstrate that legumes can be used as substrate. The inventive flour process can be applied to non-wheat substrates in order to demonstrate the validity and applicability of this process multiple grains, legumes and root vegetables. In this process, the inventive flour process was applied to beans (Great Northern White Beans) and legumes (Lentils). This process can be applied (with substrate-specific variations) to any variety of beans and legumes, thereby producing unique and hereto undiscovered products—both flour and liquid.

-   -   Steps 1 and 2 are the same as Process 1, Version A and Version         B.     -   Step 3 is the same as Process 1 except the Great Northern Beans         require approximately 24 hours after the initial 12 hour soaking         and the lentils took about 16 hours after the initial 12 hour         soaking to initiate germination. As previously noted, warmer         temperatures will hasten the germination process.     -   Step 4.—Malted Barley was used as the amylase source in this         process. It may be possible to use malted rice or other products         as the amylase source. If malted rice is used, it will require         about 20% (measured as dry weight) ratio of the substrates.     -   As discussed above with respect to FIG. 4 , the amylase         preparation (Step 4 in FIG. 7 ) can occur at any time prior to         the introduction of the amylase in Step 6 of FIG. 7 .     -   Step 5 and 6 differ substantially from Process 1, Version A and         Version B.         Step 5—Fracturing, Tearing or Shearing the Germinated Beans and         Lentils     -   a. After cleansing, hydration and germination is complete, the         bean and lentil hull must then be fractured or sheared in order         to expose the inner-legume to the native and added β- and         α-amylase during the cooking process. The process must         mechanically cut the germinated legume. Hydrated and germinated         beans and legumes will vary widely with each having their unique         qualities per variety. For example, the larger Great Northern         White Beans have a different consistency than the Lentils. One         skilled in the art appreciate that the optimal technique to         prepare each of the hydrated and germinated beans and legumes         can vary depending on the desired characteristics of the         end-product. The key is to expose the kernel for optimal         saccharification and enzymatic conversion. For the purpose of         the proof of concept for Process 4, a food processor/grinder was         used to chop the beans to a particle size similar to rice         grains. A meat grinder using 7 mm die head could also be used to         shear the legumes. Other variations can be demonstrated to         achieve the optimal process for preparing legumes. Step 5 can be         implemented using wet milling or dry milling.         Step 6—Cooking the Bean/Barley Mash or Bean/Rice Amylase Mash:     -   a. The beans and lentils require longer dough-in, preparation         and cooking times than rice or wheat in order to get the beans         to soften sufficiently to allow for optimum starch to sugar         conversion. The following process was the same for the beans as         for the lentils—each processed separately in different batches.     -   b. Heat the water to 145°-155° F. prior to adding the fractured         hydrolyzed beans or lentils. The volume of water should be         0.75-1.5 quarts of water per 1 pound of dry legumes depending on         the variety and desired thickness of the mash. In an exemplary         embodiment, 155° F. was selected and a water to dry bean ratio         of 1 quart of water per 1 dry pound of dry lentils and 1 pound         of dry white beans. The objective is to have a mash with a         consistency similar to a thin oatmeal cooked cereal.     -   c. Dough-In phase: Heat the water to 155° F. then add the beans         or lentils (in separate batches) and mix thoroughly. Introducing         the cooler legumes will reduce the entire mash temperature to         approximately 145° F. This stage can take 45-90 minutes         maintaining a temperature of 145°-155° F. during this phase.     -   d. This actual time for this stage can vary considerably         depending on the size and nature of the beans or legumes. The         goal is to soften the legumes and break them down to allow for a         complete exposure of the starches within the water & mash. A         finer grind for the bean or using the meat grinder to shear the         legumes will help in this. Other variations of this proof of         concept may be readily determined by those skilled in the art.     -   e. At all stages of heating, it is critical to ensure that no         scorching occurs to the mash. This may darken the color and ruin         the aroma and flavor of the product.

f. The β-Amylase phase, α-Amylase phase and the Denaturing the Amylase & Pasteurizing phase (Process 1, Step 6) of the process is the same as Version A and Version B.

Step 7—Separation of Liquid (Inventive Sweetened Liquid) from Solids (flour)

-   -   This process is the same as (Process 1, Step 7) Version A and         Version B. In the exemplary embodiment disclosed herein, only         non-rinsed bean and non-rinsed lentil solids were used to         produce a white bean flour and a lentil flour. However, it is         possible to make both a rinsed and non-rinsed version—similar to         Version A and Version B of the wheat.         Step 8—Preparing the Liquid—Bean-Based & Lentil-Based Inventive         Sweetened Liquid

This process is the same as Version A and Version B except to note that:

-   -   a. The inventive sweetened liquid derived from the Great         Northern White bean has a white milky syrup consistency, while         the inventive sweetened liquid derived from the lentils had a         darker green/brown milky syrup consistency. The White Bean         inventive sweetened liquid has virtually no odor and the Lentil         inventive sweetened liquid has a more pronounced aroma similar         to a mild lentil soup.         Step 9—Preparing the Inventive Flour from Bean and Lentil

This process is the same as Version A and Version B with the following observations:

-   -   a. Inventive flour from White Bean and Lentil are anticipated to         be high in protein and fiber, with additional residual         carbohydrates (maltose), and micro-nutrients. As noted above,         neither the beans nor lentils were subjected to a final water         rinse—similar to Version A (Wheat). Both types had a very mild         but pleasant taste and aroma. The lentil solids were more         pronounced than the white bean, which was virtually odor and         taste-free. It is anticipated that the bean and lentil-based         inventive flour will have a number of beneficial applications as         a partial displacement for wheat flour. By using malted         rice-based amylase, the potential for producing a complete         protein and ultra-high nutrition flour is very good.         Process 5 (See FIG. 8 )         Inventive Flour Process Using Root Vegetables: Carrots & Russet         Burbank Potatoes     -   The inventive flour process has also been applied to root         vegetable/tuber substrates to demonstrate the validity and         applicability of this process on these non-germinating foods         (Carrots and Russet Burbank Potatoes). We conclude that this         process can be applied (with substrate-specific variations) to         any variety of root vegetable or tuber, thereby producing         another unique and hereto undiscovered products—both solid and         liquid.

FIG. 8 illustrates a process applied in separate batches; one batch being carrots and the other batch being Russet Burbank Potatoes.

Step 1—Cleaning and Preparing the Carrots and Russet Potatoes

Step 1 is the same as Process 1 except for the following:

-   -   a. Optional peeling of the substrate. In an exemplary         embodiment, the carrots were not peeled and the potatoes were         peeled.     -   b. Unlike grains, seeds and legumes (e.g., Process 1, Step 2),         there is no pre-soaking and germination phase when applying the         inventive flour process to root vegetables and tubers.         Step 2—Preparing the Malted Barley (or Malted Rice) Amylase     -   a. In an exemplary embodiment, malted barley was used as the         amylase source although it is conceivable to use a non-wheat         amylase, such as malted rice or other products.     -   b. Utilize clean, No. 1 or highest premium malted barley from a         reputable supplier. This must be brewer's grade malted barley.     -   c. Mill the malted barley into the consistency of “bread-grade”         flour. This will provide the β- and α-amylase for the         saccharification process for starch to sugar conversion.     -   d. The ideal ratio of malted barley is 8-10% barley to 92-90%         root vegetables and tubers as measured on a dry volume basis,         i.e., at the starting weight of the root vegetables and         tubers—in this case carrots and potatoes. For example, if 10         pounds of potatoes are prepared, then add 1 lb. of milled,         malted barley. Malted wheat or rice may be used as amylase         sources as described previously. Those skilled in the art will         appreciate that different quantities of amylase sources and         conditions can be used to optimize the amylase hydrolysis of the         starches.     -   As discussed above with respect to the previous processes, the         amylase preparation (Step 2 in FIG. 8 ) can occur at any time         prior to the introduction of the amylase in Step 4 of FIG. 8 .         Step 3—Slicing or Grating the Carrots and Potatoes     -   a. Clean the root vegetables and tubers, in this case carrots         and potatoes, as described above.     -   b. Whether or not the root vegetables or tubers are peeled         depends on the specific type and variety.     -   c. The carrots and potatoes are sliced very thin or grated to         the consistency of hash browns. In an exemplary embodiment, both         carrots and potatoes were sliced very thin using a food         processor. The thickness was similar to kettle potato chips.         Step 4—Cooking the Carrots/Barley Amylase and Russet         Potatoes/Barley Amylase Mash:     -   a. This initial cooking temperature will vary depending on the         type and variety of root vegetable or tuber. This is based on         the native amylase that may be present depending on the type of         root vegetable or tuber used. For example, sweet potatoes         contain a substantial amount of natural β-amylase which can be         activated in the preparation of the tuber. As such, the         preparation temperature of the water, prior to adding the         amylase, will be lower (135°-145° F.) so as not to denature the         native β-amylase. However, the tuber fibers will need to be         broken down such that a much finer grind is necessary given the         lower water temperature used in the “dough-in” or pre-amylase         phase.     -   b. In an exemplary embodiment, no native amylase has been         determined for carrots and potatoes, so a high temperature         initial phase is used to break down the root fibers in         preparation for the starch to sugar conversion. Heat the water         to a simmer (200°-205° F.). The actual temperature will vary         with elevation. The volume of water should be 0.5-0.75 quarts of         water per 1 pound of root vegetables and tubers, depending on         the variety and desired thickness of the mash. In an exemplary         embodiment, simmering boil was selected and a water to substrate         ratio of 0.5 quarts of water per 1 pound of carrots or 1 pound         of potatoes was used. The objective is to have a thick mash         similar to a thin oatmeal cooked cereal.     -   c. Dough-In phase: Heat the water to a low simmer of         approximately 200°-205° F. then add the sliced potatoes or         sliced carrots (in separate batches) and mix thoroughly.         Continue a low simmer for approximately 10-30 minutes or until         the root vegetables soften but are not completely mush.     -   d. This actual time for this stage can vary considerably         depending on how the root vegetables or tubers are prepared,         i.e., the size and thickness of the pieces as well as the         variety. For example, the carrots took twice as long at this         phase to soften as did the potatoes. As this process is applied         to root vegetables is a proof of concept, there will be         additional refinements.     -   e. Once the desired consistency is achieved, cease any heating         and let the water and substrate cool to 134°-140° F. in         preparation for the introduction of the amylase. Since the         cool-down phase can take some time, the softened substrate will         continue to break down as the water cools.     -   f. At all stages of heating it is critical to ensure that no         scorching occurs to the mash. This may darken the color and ruin         the aroma and flavor of the product.     -   g. The δ-Amylase phase, α-Amylase phase, Denaturing the Amylase         & Pasteurizing phase and the Separation of Liquid (inventive         sweetened liquid) from the Solid (flour) are the same as         previously described for Version A and Version B.         Step 5—Separation of Liquid from Solids     -   Step 5 is the same as previously described in Process 1, Step 7.         Step 6—Preparing the Liquid     -   Step 6 is the same as previously described in Process 1, Step 8.

In this proof of concept study, the inventive sweetened liquid derived from the russet potato substrate has a cloudy, milky syrup consistency, while the inventive sweetened liquid derived from carrot substrate has a darker rust color and is a syrup-like consistency. The Potato-based inventive sweetened liquid is slightly sweet with a pleasant aroma. The Carrot-based inventive sweetened liquid has a pleasant sweet carrot aroma similar to sweet cooked carrots.

Step 7—Preparing the Inventive Flour from Carrot and Potato

-   -   a. inventive flour from Carrot and Potato are anticipated to be         high in fiber and protein, with additional residual         carbohydrates (maltose) and micro-nutrients. In the exemplary         embodiment disclosed herein, neither the carrot nor potato mash         were subjected to a final water rinse—similar to Version B         wheat-based flour. Both varieties of flour are anticipated to be         reduced in carbohydrates/calories, with elevated protein and         fiber. Both types had a very mild but pleasant taste and aroma.         The carrot flour was more pronounced with a sweet carrot flavor.     -   In summary, a unique process is described to reduce carbohydrate         in grains (wheat and rice), legumes (beans and lentils) and root         vegetables/tubers (carrot and potatoes) that results is a         relative increase in protein, fiber and other nutrients in the         solid phase. The liquid phase is high in carbohydrate, soluble         fiber and protein. The resulting solid phase is used to make         baking flour while the liquid phase is turned into the inventive         sweetened liquid or other products (e.g., sweetener) after         dehydration.     -   Although the processes described herein describes the use of         natural amylase sources, such as malted barley, malted rice, and         the like, any of the processes described above may be         implemented using a synthetic amylase in place of the natural         sources. Indeed, those skilled in the art will appreciate that a         glycolytic enzyme could be used as the source of enzymes to         covert starch to their constituent sugars in any of the         processes described above.     -   The foregoing described embodiments depict different components         contained within, or connected with, different other components.         It is to be understood that such depicted processes and end         products are merely exemplary, and that in fact many other         substrates, processes, and end-products can be implemented which         achieve the same functionality. In a conceptual sense, any         arrangement of steps to achieve the same functionality is         effectively “associated” such that the desired functionality is         achieved. Hence, any two processes herein combined to achieve a         particular functionality can be seen as “associated with” each         other such that the desired functionality is achieved,         irrespective of starting substrates or intermediate components.     -   While particular embodiments of the present invention have been         shown and described, it will be obvious to those skilled in the         art that, based upon the teachings herein, changes and         modifications may be made without departing from this invention         and its broader aspects and, therefore, the appended claims are         to encompass within their scope all such changes and         modifications as are within the true spirit and scope of this         invention. Furthermore, it is to be understood that the         invention is solely defined by the appended claims. It will be         understood by those within the art that, in general, terms used         herein, and especially in the appended claims (e.g., bodies of         the appended claims) are generally intended as “open” terms         (e.g., the term “including” should be interpreted as “including         but not limited to,” the term “having” should be interpreted as         “having at least,” the term “includes” should be interpreted as         “includes but is not limited to,” etc.). It will be further         understood by those within the art that if a specific number of         an introduced claim recitation is intended, such an intent will         be explicitly recited in the claim, and in the absence of such         recitation no such intent is present. For example, as an aid to         understanding, the following appended claims may contain usage         of the introductory phrases “at least one” and “one or more” to         introduce claim recitations. However, the use of such phrases         should not be construed to imply that the introduction of a         claim recitation by the indefinite articles “a” or “an” limits         any particular claim containing such introduced claim recitation         to inventions containing only one such recitation, even when the         same claim includes the introductory phrases “one or more” or         “at least one” and indefinite articles such as “a” or “an”         (e.g., “a” and/or “an” should typically be interpreted to mean         “at least one” or “one or more”); the same holds true for the         use of definite articles used to introduce claim recitations. In         addition, even if a specific number of an introduced claim         recitation is explicitly recited, those skilled in the art will         recognize that such recitation should typically be interpreted         to mean at least the recited number (e.g., the bare recitation         of “two recitations,” without other modifiers, typically means         at least two recitations, or two or more recitations).     -   Accordingly, the invention is not limited except as by the         appended claims.

REFERENCES

-   1. Medical News Today: 35/96 (36%) of the most read (popular) health     news stories for 2017 were related to nutrition and diet. -   2. Anderson J W, et al. Health benefits of dietary fiber. Nutrition     Reviews. 2009; 67:188. -   3. Dietary, functional and total fiber. Institute of Medicine.     http://www.nap.edu/openbook.php?record_id=10490&page=339. Accessed     Aug. 30, 2015. -   4. Colditz G A. Healthy diet in adults.     http://www.uptodate.com/home. Accessed Aug. 30, 2015. -   5. Position of the American Dietetic Association: Health     implications of dietary fiber. Journal of the American Dietetic     Association. 2008; 108:1716. -   6. Whole grains and fiber. American Heart Association.     http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyDietGoals/Whole-Grains-and-Fiber     _UCM_303249_Article.jsp. Accessed Aug. 30, 2015. -   7. Duyff R L. Carbs: Sugar, starches, fiber. In: American Dietetic     Association Complete Food and Nutrition Guide. 4th ed. Hoboken,     N.J.: John Wiley & Sons; 2012. -   8. Rasco, B. A., Downey, S. E. and Dong, F. M. 1987. Consumer     acceptability of baked goods containing distillers' dried grains     with solubles from soft white winter wheat Cereal Chemistry.     64:139-143. -   9. San Buenaventura, M. L., Dong, F. M. and Rasco, B. A. 1987. The     total dietary fiber content of distillers' dried grains with     solubles. Cereal Chemistry. 64:135. -   10. Rasco, B. A., Hashisaka, A. E., Dong, F. M. and     Einstein, M. A. 1989. Sensory evaluation of baked goods     incorporating different levels of distillers' dried grains with     solubles from white wheat. J. Food Science. 54(2):337-342. -   11. Rasco, B. A., Gazzaz, S. S. and Dong, F. M. 1990. Iron, calcium,     zinc and phytic acid content of yeast-raised breads containing     distillers' dried grains and other fiber ingredients. J. Food     Composition and Analysis. 3:88-95. -   12. Rasco, B. A., Rubenthaler, G., Borhan, M. and Dong, F. M. 1990.     Baking properties of breads and cookies incorporating distillers' or     brewer's grains from wheat or barley. J. Food Science.     55(2):424-429. -   13. Maga, J. A., and K. E. van Everen. 1989. Chemical and sensory     properties of whole wheat pasta products supplemented with     wheat-derived dried distillers grain (DDG). Journal of Food     Processing & Preservation. 13(1): 71-78. -   14. Rasco; Barbara A., McBurney; William J. Human food product     produced from dried distillers' spent cereal grains and solubles     U.S. Pat. No. 4,828,846 May 9, 1989 

The invention claimed is:
 1. A process for enhancing protein and fiber content of a starch-containing substrate comprising: incubating the starch-containing substrate containing grain, seed, legume or bean kernels having protein and fiber in water suspension at a first temperature for a first period of time to promote an initial phase of germination; following the first period of time, flushing the water used in the water suspension and maintaining hydration of the starch-containing substrate at a second temperature for a second period of time to germinate the grain, seed, legume or bean kernels to provide a partially germinated substrate that is not malted and has acrospires having an average length no longer than ¼ to ⅓ the length of the grain, seed, legume or bean kernels; following the second period of time, milling the partially germinated substrate to fracture the grain, seed, legume or bean kernels so as to release the starch for saccharification; heating a mixture of water and the milled partially germinated substrate at a third temperature for a third period of time; during the third period of time, incrementally adding amylase enzymes to the mixture to thereby initiate β-amylase digestion of the starch to sugars and initial saccharification of the starch in the mixture; following the third period of time, heating the mixture to a fourth temperature for a fourth period of time, the fourth temperature being greater than the third temperature, to thereby initiate α-amylase digestion of the starch to sugars and further saccharification of the starch in the mixture; following the fourth period of time, heating the mixture to a fifth temperature for a fifth period of time, the fifth temperature being greater than the fourth temperature, to thereby denature the β-amylase and α-amylase enzymes and terminate any further saccharification of the starch in the mixture; separating the mixture into a liquid portion and a solid portion; drying the solid portion to reduce the water content to thereby produce a dried product with enhanced protein and fiber content; and using the dried product for the preparation of foods for human consumption.
 2. The process of claim 1, wherein the foods for human consumption comprise a cereal product.
 3. The process of claim 1, further comprising: prior to drying the solid portion, rinsing the solid portion to remove additional residual sugar; and milling the rinsed and dried product with enhanced protein and fiber content into a flour.
 4. The process of claim 1, further comprising filtering the liquid portion to remove any particulate material and thereby form a sweetened liquid.
 5. The process of claim 4 wherein the sweetened liquid is used as an ingredient in a product selected from a list of products consisting of energy drinks, smoothies, nutrition bars, and protein bars.
 6. The process of claim 4, further comprising removing a portion of the water in the sweetened liquid to provide a concentrated sweetener.
 7. The process of claim 4, further comprising removing a sufficient portion of the water in the sweetened liquid to produce a crystalline form from the liquid portion.
 8. The process of claim 1, further comprising: prior to milling, drying the partially germinated substrate to suspend any further germination and place the partially germinated substrate in a dormant condition; and the milling comprising dry-milling of the dried partially germinated substrate.
 9. The process of claim 8, further comprising, prior to milling, storing the dormant partially germinated substrate in storage containers for subsequent use.
 10. The process of claim 8, further comprising: prior to the third period of time, re-hydrating the dry-milled partially germinated substrate by heating a mixture of water and the dry-milled partially germinated substrate at a sixth temperature for a sixth period of time to prepare the mixture for saccharification, the mixture of water and the dry-milled partially germinated substrate being the mixture used during the third period of time.
 11. The process of claim 1 wherein the amylase enzymes are a synthetic amylase.
 12. The process of claim 1 wherein the amylase enzymes are provided by a germinated or malted grain.
 13. The process of claim 1 wherein the amylase enzymes are provided by a malted barley comprising 5% to 7%, by dry weight, of a weight of the substrate prior to the first period of time.
 14. The process of claim 1 wherein heating the mixture to the fifth temperature for the fifth period of time reduces bacterial presence in the mixture.
 15. The process of claim 1 wherein the starch-containing substrate is a rice product and the amylase enzymes are provided by a malted barley or a malted rice.
 16. The process of claim 1 wherein the starch-containing substrate is one or more grains selected from a group of grains consisting of wheat, barley, rye, oats, buckwheat, rice, wild rice, couscous, corn, sorghum, amaranth, tritcale, flax, teff, millet, kasha, quinoa, and kernza.
 17. The process of claim 1 wherein the starch-containing substrate is one or more legumes selected from a group of legumes consisting of beans, lentils, peas, peanuts, and lupins.
 18. The process of claim 1 wherein the first period of time extends from 10 to 14 hours and the second period of time extends from 12 to 24 hours.
 19. The process of claim 1 wherein the first temperature ranges from 55-70° F. and the second temperature does not exceed 74° F.
 20. The process of claim 1 wherein the first period of time extends from 10 to 14 hours, the first temperature ranges from 55-70° F., the second period of time extends from 12 to 24 hours, and the second temperature does not exceed 74° F.
 21. The process of claim 1 wherein the fifth period of time extends from 5 to 10 minutes and the fifth temperature ranges from 198-200° F. 